1 hour 45 minutes
Classic banana bread gets the fall treatment in this pumpkin banana bread, made with deliciously sweet pumpkin puree and the delicate crunch of chopped pecans.
Pumpkin Banana Bread ‣ 2 cups self-rising flour ‣ 1 cup light brown sugar, packed ‣ 2 teaspoons pumpkin pie spice ‣ 1/4 teaspoon baking soda ‣ 1 cup pumpkin puree ‣ 2 overripe bananas, mashed (roughly 1 cup) ‣ 1/2 cup canola oil ‣ 1/2 cup milk ‣ 2 eggs ‣ 1/2 cup chopped pecans Cream Cheese Glaze ‣ 1/2 cup powdered sugar ‣ 4 ounces cream cheese, softened ‣ 1 teaspoon vanilla extract ‣ 1 tablespoon milk
In a large bowl, whisk together all of the dry ingredients: flour, light brown sugar, pumpkin pie spice, and baking soda. Set this bowl aside for now.
Using a stand mixer (or hand mixer + large bowl), whip together the pumpkin puree, bananas, canola oil, milk, and eggs until smooth.
Add the dry ingredients to the bowl, then mix well.
Add the chopped pecans to the batter, then use a spatula to fold them in.
Spray a 9×5 bread loaf pan with baking spray, then pour the bread batter in. Use a spatula to smooth out the top into a single layer. Once done, send it off to bake!
While the baked bread cools, prepare the cream cheese glaze by adding powdered sugar, cream cheese, vanilla, and milk to a small bowl, then whisk them all together.
Drizzle the cream cheese glaze over the baked bread as you see fit.